Recap – Taste of Saronic Islands
Here’s the recap from last weekend’s Taste of the Saronic Islands.Thank you to all the guests in attendance, my servers and sous, staff at St. Lawrence Market and Ursula G. Photography for capturing images.
Tea lights were donated by Yummi Candles, Greek wines and spirits from United Stars and were poured by Apostolos Gerakinis.
Nisos Importing supplied Cretan extra-virgin olive oil, Honey-Balsamic Vinegar and Zaros still and sparkling water (Crete).
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Appetizers:
Tiganopsomo (Fried dough filled with Feta and drizzled with honey and sesame seeds)
Broiled Prawns, Pistachio Crumble
Octopus Carpaccio, Three Citrus Dressing, Pink Peppercorns
Homemade Bread
paired with Irida Rose – Cavino
1st Course: Fish Soup with Onion, Celery, Carrot, Avgolemono
paired with Ionos White – Cavino
2nd Course: Spaghetti with Cuttlefish, Light, Tomato Sauce
paired with Ionos Red – Cavino
Main Course: Roast Fresh Cod ala Spetsiota (Spetses Style), Roast Scalloped Lemon Potatoes
paired with Irida Syrah – Cavino
Dessert: Poached Pears on Greek Yoghurt, Hydra Amygdalota Cookie
served with Greek coffee, paired with Samos Moschato – Cavino
I’ve selected some photos for you, enjoy the slideshow and I hope to see you at December 8th’s Festive Greek Supper Club. Tickets available here.
© 2019, Peter Minaki. All rights reserved.
Source: https://www.kalofagas.ca/2019/11/13/taste-of-saronic-islands-greek-supper-club/
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